From the Asheville Citizen-Times
It’s not easy handling dead bodies.Read the full article
One recent morning, it was all Josh Wright, Karen Fowler, Tyler Cook and Rob Mueller could do to wrestle the skinned carcasses of two steers, six pigs and four lambs out of the back of the truck and into The Chop Shop. The butcher shop opened in October at the busy corner of Chestnut and Charlotte streets, and is the site of the weekly ritual. It’s often a stare-inducing scene, as motorists at the busy intersection catch a glimpse of the delivery.
Wright, the owner, doesn’t mind getting a little notice. He is, after all, trying out an idea that most Americans have lost touch with — a neighborhood butcher shop that uses nearly every bit of the animal in the products it sells.
“Right now, we’re the only place in the state we know of doing the whole animal as a nose-to-tail butcher shop,” Wright said. ...
“Whether it’s the feed-lot system or the treatment of animals or the things that are fed to them, it’s appalling once you see how the big businesses work,” he said. “I saw there was a real lack of transparency, and I saw there was more I could do with the local food movement.”
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